The Carnival of Venice is one of the most famous carnivals in the world. Over 3 million tourists visit this beautiful city in Italy and are charmed by a tradition that, according to legend, dates back to the 12th century, when to celebrate a military victory of the Republic of Venice over the Patriarchate of Aquileia, the people gathered in St. Mark’s Square to celebrate.
But what many do not know is that although Venice as a city is not known for its wine, the Veneto region, in northeastern Italy, which includes Venice and its surroundings, has a rich tradition in winemaking.
The region cultivates various grape varieties for wine production. Some of the most important include Glera (used for Prosecco), Corvina, Corvinone, Rondinella, and Molinara (used in denominations like Valpolicella and Bardolino), Garganega, Chardonnay, and Trebbiano di Soave (used in white wines like Soave, which has perhaps been the most internationally recognized Italian white wine since the second half of the 20th century), among others.
Typically, Valpolicella wine is red, dry, fruity, and juicy. It brims with red fruits and a characteristic acidity. Bardolino wines are fruity and aromatic reds or rosés with fine tannins, juicy acidity, and a touch of salinity. Soave wines are usually bright, dry, and elegant whites, with citrus notes and a saline mineral touch attributed to the volcanic soils of the area. As for Prosecco, it is a white sparkling wine produced mainly in the Conegliano Valdobbiadene region and appreciated for its fruity character, freshness, and delicate bubbles.
To fully experience the festive and gastronomic atmosphere of Venice during Carnival, try this classic Aperol Spritz recipe:
Ingredients
3 parts of Prosecco (9cl)
2 parts of Aperol (6cl)
1 splash of soda (3cl)
1 slide of orange
Preparation
Place ice cubes in a stemmed balloon glass.
Pour 3 parts of Prosecco (9 cl).
Follow by pouring 2 parts of Aperol (6 cl), and 1 ounce of soda (3cl).
Slice an orange and use it as a garnish. Enjoy.
